Welcome to the November 6 Bottle Club from MYSA Natural Wine!

A note from our founder:

We are in full-blown cozy MYSA season! With that in mind we have all kinds of wines to enjoy by the fire and/or with friends and family during all of the upcoming holidays. If you're doing Friends/Thanksgiving I'd specifically set aside the Super Remi, Anjou Blanc and Shiraz for the occasion! Don't sleep on the Ocho, as it's a GREAT time to drink this Georgian orange or Albarino from Old Westminster. You may have had their piquettes, but their regular wines are *chefs kiss* and show a more serious side of our fav MD producer.

-Holly, Founder - MYSA Natural Wine 

  1. Shiraz - Mt Yengo
  2. Super Remi - Dufaitre
  3. Sierra de Salamanca Tragaldabas- Mandrágora Vinos de Pueblo
  4. Albarino  - Old Westminster
  5. Who R U? - Ocho
  6. Anjou Blanc - Pascal Biotteau
  7. Wine Evaluation Sheet

Shiraz - Mt Yengo

Adelaide Hills - Australia



Handpicked from small batches this deep red wine is soft and supple with a minty component and red fruit profile. 

Pairings: BBQ, Marinated Meat, Hard Cheese

Serving Temperature: 54°- 60°

About Mt Yengo

Mt Yengo Winemaker

Mt Yengo was created to bring the values of the First Nations People of Australia and fuse them with the technology and quality from our newest inhabitants to create not only a company or a brand but a community. A community that values bridging the cultural divide, instilling cultural understanding, embracing reconciliation and diversity. Providing a unique social outcome by giving back to assist in "Closing the Gap" Between Indigenous and Non-Indigenous Australians. - Mt Yengo

Super Remi - Dufaitre

Beaujolais - France



    A light, lively, and chillable red from Beaujolais-Villages. A blend from different Beaujolais Villages vineyards with more clay in the soils, spending a short time macerating. Zero sulfur added. 

    Pairings: Duck, Roasted Chicken, Pork

    Serving Temperature: 54°- 60°

    About Dufaitre

    Dufaitre Winemaker

    Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling and may decide to add between zero and 2 mg of sulfur, depending on how stable he judges the wine to be. - Jenny and Francois 

    Sierra de Salamanca Tragaldabas- Mandrágora Vinos de Pueblo

    Sierra de Salamanca VC - Spain



    A red cherry garnet natural wine with ripe berry flavors, hints of spice, and integrated tannins!

    Pairings: Beef Stroganoff, Grilled Lamb, Suckling Pig

    Serving Instructions: 54°- 60° 

    About Mandrágora Vinos de Pueblo

    Mandrágora Vinos de Pueblo Winemaker

    Pastoral winemaker and proprietor, Darek Trowbridge, has 20+ years of hands on experience in the art and science of vineyard management, grape production, and natural winemaking. His passion is inviting nature into his winemaking. His processes are simple and direct and eliminates the need for any manufactured (man made) chemicals. This process involves effort and shepherding but not manipulation. - Zev Rovine


    Albarino  - Old Westminster

    Maryland - USA



    A pale straw natural white wine with tropical stone fruit flavors, notes of white rose petals, hints of citrus, and good acidity, with a smooth creamy finish!

    Pairings: Pan Seared Halibut, Roasted Mushroom Risotto, Steamed Mussels

    Serving Temperature: 45°- 49° 

    About Old Westminster

    Old Westminster Winemaker

    The Baker family, established in 1985, didn’t always know they would spend their lives making wine together. Jay & Virginia, founders of the family, always dreamed of working with their children and preserving their farm. In 2008, all three of their children – Drew, Lisa and Ashli – were away at college, and they found themselves empty nesters. It was time to either put their land to work, or move on. Upon discovering that grapevines have an affinity for rocky soil, elevation, abundant sunshine and a steady year-round breeze – all characteristics of their land – the family explored the idea of planting a vineyard and starting a winery together.

    Who R U? - Ocho

    Kartli - Georgia



    A dry golden amber natural white wine that has tropical fruit-forward flavors, and medium tannins, with hints of saltiness and minerality!

    Pairings: Baingan Bharta, Lentil Stew, Kibbeh

    Serving Instructions: 50°- 55° 

    About Ocho


    Ocho Winemaker

    On our labels, you see precious animals of Georgians fauna that are at risk of extinction. While drinking our wine made in an archaic way and looking at these mysterious animals you wonder who you are and why you are here. The wine is made in a kvevri (a pitcher) according to the ancient Georgian traditional method, with the involvement of solely natural yeasts in the fermentation. - Ocho Wine


    Anjou Blanc - Pascal Biotteau

    Anjou - France



    A straw-colored natural wine with underripe tropical fruit aromas, notes of honey, light acidity and a lemony finish!

    Pairings: Shrimp Scampi Linguine, Chicken Kiev, Goddess Curry Chicken Salad Food

    Serving Instructions: 45°- 50° 

    About Pascal Biotteau


    Combining the fresh acidity of the “Anjou Blanc’s” limestone with the flinty, mouth-coating richness of the “Anjou Noir,” the estate’s classic style offers a beautiful composite picture of Anjou as a whole, with honeyed notes of apricot giving way to a tangy mineral finish. The sort of classic “bistro wine” wine that you’d dream of drinking on a warm summer evening in Paris, it’s fantastic for fresh goat-cheese salads, fish in cream sauce, or even herb-roasted pork or chicken. Just don’t serve it too cold, according to Mary, to avoid masking its full depth and aromatic complexity. - Mary Taylor Wine



    Wine Evaluation Sheet

    Want to have some fun evaluating and taking note on your wine? Check out our natural wine tasting sheets we made special for the club!